Recipe Simon Thomas & Natalie Thomas

Serving size: Serves 4-6
Cuisine type: Mediterranean
Cooking time: Less than 60 minutes
Course: Snacks

Real Living recipe for Tomato galettes with fetta and fresh thyme

INGREDIENTS

2 sheets pre-made & rolled puff pastry
1 free-range egg, beaten lightly
Sundried tomato paste
Small bunch of fresh thyme
300g mixed tomatoes, sliced 2mm thick
Olive oil
Sea salt & black pepper
150g fetta cheese

Equipment
Whisk or fork
Sharp knife
Pastry brush
Palette knife
Baking tray
Tray or container to transport
Foil

METHOD

At home

Preheat oven to 200°C (180°C fan).

Lay puff pastry onto clean work surface. Cut each sheet in half, then cut each half into thirds so you end up with 12 pieces.

Brush pastry with beaten egg.

Using palette knife, spread a thin layer of sundried tomato paste on pastries, leaving a 5 to 10mm border around edges.

Sprinkle over a few thyme leaves and arrange sliced tomatoes on top.

Drizzle with olive oil and finish with sprig of thyme and salt and pepper.

Bake in oven for 20 to 25 mins until pastry is golden brown. Let cool, then carefully place on tray or in container covered in foil for transport.

At the picnic

Serve dotted with fetta and garnished with a little extra thyme, if desired.

Note Simon and Natalie from The Sydney Picnic Co. prepared and packed our delicious spread. For a special occasion or simply for a hassle-free picnic day, contact these picnic pros on 0420 943 670; Sydneypicnic.com.au

The galettes are a cinch to prepare, and you don't have to fuss over making them perfect – the more rustic looking, the better!